Pumpkin almond loaf

I found this in the Jan/Feb edition of Life and Leisure magazine, and not only does it have no refined sugars, and is full of healthy stuff, but it's yum too!

Ingredients:
600-700 g butternut pumpkin
250 g  almond meal (or for a cheaper option use 1/2 wholemeal flour)
2 tablespoons of chia seeds
2 tablespoons of ground linseed
half teaspoon cinnamon
half teaspoon nutmeg
1 teaspoon baking soda
quarter teaspoon sea salt
2 carrots
half cup sultanas
half cup pumpkin seeds plus extra to garnish
quarter cup coconut oil, warmed to the consistency of soft butter
3 eggs at room temperature
Method:
Preheat oven to 175 degrees celsius and line a loaf tin with baking paper.
Chop pumpkin into 2 cm cubes, steam or boil until slightly tender and set aside to cool
In a small-to-medium sized bowl, combine almond meal with chia seeds, linseed, spices, baking soda and sea salt. Set aside.
Grate carrots into a large bowl.  Add cooled pumpkin, sultanas, pumpkin seeds, coconut oil and eggs and stir until a runny batter is formed.  Add dry ingredients and stir gently until just combined.
Spoon batter into prepared loaf tin and garnish with extra pumpkin seeds.  Bake for 60-85 minutes or until firm to the touch and a skewer comes out clean
Enjoy!